Simple desserts -- wedges of chilled, ripe watermelon, for instance -- are often the most memorable. That's especially true if the watermelon you serve has been infused with liquor, giving the fruit a taste similar to that of a watermelon cocktail. The only ingredients required are a ripe watermelon and a bottle of your favorite alcoholic beverage. Start the process at least two days before you want to eat the watermelon to allow enough time for the liquor to soak into the fruit's flesh and for it to be thoroughly chilled afterwards. The average watermelon yields approximately 2 1/2 wedges per pound, so plan accordingly if you're feeding a crowd. Always have an alcohol-free watermelon on hand for non-drinkers or for guests under 21.
Wash the outer rind of the watermelon thoroughly and pat dry. Take the cap off the liquor you plan to use and place it in the center of the top portion of the watermelon. Draw a circle around it with a marking pen.
Cut around the circle you've drawn with the tip of the knife. Pull out the circular portion of rind with a spoon or melon baller.
Remove and discard approximately three to five spoonfuls of the watermelon flesh exposed by the removed rind.
Insert a wooden or metal skewer into the hole you've cut into the watermelon. Push it through the flesh, being careful not to puncture the rind on the other side of the melon. Repeat several times, moving the skewer to a different angle each time. This allows the alcohol to circulate inside the watermelon.
Turn the watermelon on its side. Insert the open bottle of liquor into the hole in the rind so that it fits securely.
Reposition the watermelon so that it is resting with the bottle of alcohol inverted into the watermelon on top.
Leave the watermelon undisturbed until the watermelon absorbs its limit of alcohol. You will know when this is the case when their ceases to be any movement in the liquor bottle.
Remove the liquor bottle. Put the rind plug in place. Refrigerate the infused watermelon for at least one hour or overnight.
Cut the watermelon into thick wedges or slices and serve.
Michelle Kerns writes for a variety of print and online publications and specializes in literature and science topics. She has served as a book columnist since 2008 and is a member of the National Book Critics Circle. Kerns studied English literature and neurology at UC Davis.
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